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  • catnk9
    My parents LOVED this,and I liked it. I think I may have reduced the cream too much--when I added the pasta there was nothing to simmer. It was very good, and I'll make it again, but I'd love to ask Michael Symon if it would be good with part Gruyers and a bit of sharp cheddar? Whatever you do, don't forget the fresh chives. yum – 1/23/2012
  • wwtastingroom
    Mac & Cheese does not get better than this. I have made this many times over the past few weeks to rave reviews. This is a perfect, simlpe and easy to follow recipe (and Michael's video tutorial) that will surely please any crowd. – 12/1/2010


Bacon Mac and Cheese

Servings: 4-6


4 cups (1 quart) heavy cream
4 tablespoons fresh rosemary, chopped
Salt and cracked black pepper to taste
1/2 pound bacon, diced, fried crisp and drained
1 pound elbow macaroni or short hollow pasta, cooked according to package directions and drained, reserving 3 teaspoons pasta water
2 cups (8 ounces) Wisconsin alpine-style cheese, grated
Chopped chives for garnish

Cooking Directions:

Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Stir in bacon and pasta and simmer until hot; add cheese and 3 teaspoons pasta water. Stir until cheese is melted. Garnish with chopped chives. Serve immediately.

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